Happy Holidays everyone! It has been a while since I have blogged, but I am still here, still pregnant (34 weeks) and still huge! But that is OK, I am used to the double takes when we go out in public now. Amazingly, I have done a TON of sewing and hope to show you guys soon! What I have accomplished in sewing I have been lacking in the cooking department, but I did want to show off a new desert I made this past weekend for my husband to bring to his family's Christmas party. At the beginning of December Dana over at MADE started posting a treat recipe a day, and the very first days recipe caught my eye and I knew I wanted to make it! It takes about 15 minutes total, is super easy and quick and was a big hit at the party. I forgot to take a before shot, but this is the amount that returned back home to me! Just enough to get a picture of the remaining 4 slices. I also decided to photograph the leftovers on the mini quilt that I just won on Sew, Mama, Sew Giveaway Day and received from Debbie herself, the lovely lady who hosts Tuesday at my Table every week! So pretty and festive!

Chocolate Peanut Butter Rice Krispie Roll

Recipe and step-by-step directions can be found at MADE, click HERE for original recipe. Below is my slightly modified version!

Ingredients:1 (10.5 oz.) package of mini marshmallows5.5 cups of Rice Krispies cereal1/4 cup butter1/4 cup peanut butter1 1/3 cup dark chocolate chips3/4 cup Reese's peanut butter chipsDirections:Line a cookie sheet with wax paper, and then generously spray with non-stick cooking spray. In a separate large bowl, microwave for 2 minutes (stirring half way) the marshmallows, butter and peanut butter. Add in the Rice Krispies and stir until well mixed, just like you are making normal Rice Krispie treats. Spread mixture onto cookie sheet, spray non-stick cooking spray onto your hands and press/spread mixture evenly onto entire cookie sheet making sure it is even and flat.In a separate medium bowl, microwave in 20 second intervals the dark chocolate chips and the Reese's peanut butter chips. Stirring after each interval. Heat until just melted, don't overheat otherwise the chocolate will burn/scorch. Once melted, pour chocolate mixture over the Rice Krispies and spread out evenly into a thin layer. Starting at one end of the pan, lift the way paper and carefully start rolling into a log. Use the wax paper to help in the rolling process. Once you have your rolled log, refrigerate for at least 30 minutes. I refrigerated mine overnight. When ready to serve, remove from refrigerator and cut log into 1/2" rounds. Eat either cold or room temperature, both ways are delicious!